Vanilla Mousse Cake Recipe

Name: Vanilla Mousse Cake
Prep time: 50 min
Cook time: 12 min
Total time: 62 min
Yield: 6
Cuisine: Korean
Ingredients: 3g Gelatin sheet (or Powdered gelatin); 20g Egg yolk; 15g Sugar; 70g Hot Milk; 1/8ts Vanilla bean paste; 70g Whipped cream (whipped up 50%); 30g Almond powder; 20g Powdered sugar; 5g Plain flour; Meringue (1 egg white + 20g sugar); 2g Vanilla extract; 70g White chocolate; 25g Warm whipping cream; 2g Gelatin sheet (or Powdered gelatin); White food coloring

Cooking TreePublished: 2022-10-17 Updated: 2022-10-1402.8K views

Vanilla Mousse Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a white and soft vanilla mousse cake full of vanilla flavor~

The mousse made by boiling egg yolk and milk seems to be mild and flavorful~^^

The mold that hardened the mousse was originally a hot dog mold, but when I used a steam towel, it was separated better than I thought.

If you melt it with a steam towel for too long, the outside will melt a lot, so I think you just have to be careful about that.

For the sheet, I used a simple roasted biscuit sheet, and the savory taste went well with the vanilla mousse and it was delicious~^^

Coating the outside with white chocolate glaze makes it look clean and appetizing~~

If you use the glaze on a fine sieve, air bubbles are removed and it hardens more smoothly.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Vanilla Mousse Cake

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Rating: 5.0/5
( 87 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3g Gelatin sheet (or Powdered gelatin)

20g Egg yolk

15g Sugar

70g Hot Milk

1/8ts Vanilla bean paste

70g Whipped cream (whipped up 50%)

30g Almond powder

20g Powdered sugar

5g Plain flour

Meringue (1 egg white + 20g sugar)

2g Vanilla extract

70g White chocolate

25g Warm whipping cream

2g Gelatin sheet (or Powdered gelatin)

White food coloring

Instructions

Put gelatin in cold water and soak for 10 minutes.

Mix egg yolk and sugar, add hot milk and vanilla bean paste, mix, heat over low heat until it thickens slightly, squeeze out the water from the soaked gelatin, mix, and cool.

Add 50% whipped cream, mix, pour into a mold, harden in the refrigerator for 20 minutes, then add raspberries and cover with the remaining mousse, and harden in the refrigerator for 2 hours.

Sift almond powder, sugar powder, and whole wheat flour into the meringue, add vanilla extract, mix, pan in a mold, sprinkle sugar powder, bake in an oven preheated to 180 degrees for 12 minutes, and cool.

Wrap the outside of the mousse frame with a steam towel, melt it slightly, take it out on the sheet, cut it according to the shape of the mousse, and put it in the refrigerator.

Melt white chocolate in a hot water bath, add warm whipped cream and mix, then add soaked gelatin and mix.

Add white food coloring, mix, and pour over the mousse to coat.

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